Makes 4 servings.

1 (16-ounce) bag coleslaw mix

1 tablespoon plus 1 1/2 teaspoons roasted sesame oil, divided

1 tablespoon plus 1 teaspoon vegetable oil, divided

3 tablespoons rice vinegar

1/2 teaspoon sugar

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1/4 teaspoon hot red pepper flakes

2 scallions, white and light green parts, chopped

2 cloves garlic, finely chopped

2 tablespoons soy sauce

1 tablespoon roasted sesame seeds

1 (14-ounce) package extra-firm tofu, cut crosswise into 8 slices, drained and patted dry

1. Place coleslaw mix in a large bowl. Toss with 11/2 teaspoons sesame oil, 1 teaspoon vegetable oil, vinegar, sugar and hot red pepper flakes. Set aside.

2. Combine scallions, garlic, soy sauce, sesame seeds and remaining 1tablespoon sesame oil in a small bowl. Set aside.

3. Heat remaining tablespoon vegetable oil in a large, nonstick skillet over high heat. Add the tofu and cook, turning once, until golden brown on both sides, about 8 minutes total. Spoon scallion mixture over tofu, cover, and cook another minute.

5. Divide salad among 4 serving bowls, top each portion with two slices of tofu, and serve.